Near of far, paneer is near to an Indian heart. Paneer Bhurji – just like your favourite dhaba makes it. Indian cottage cheese is marinated in spices, fried and then cooked with tomatoes and green bell peppers. A spicy vegetarian treat.
Marinate 250 gms paneer chunks in – 1/2 tsp red chilli powder, 1 tsp chilli garlic sauce, 1 tsp dried kasuri methi (fenugreek leaves), 1 tsp 2 tsp Kashmiri chilli powder or paprika, 1/2 tsp garam masala, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, salt and half cup thick yoghurt.
Leave covered for an hour. Shallow fry on low flame in 3 tbs ghee or sunflower oil.
In the same pot, heat another 3 tbs ghee/oil and add 1 tsp cumin seeds. Add 2 tsp ginger garlic paste, sauté. Add one chopped onion, 2 chopped green chillies and salt. Sauté well.
Add 2 tsp Kashmiri chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1 tsp kasuri methi and sauté well until the oil runs clear.
Add 2 large chopped tomatoes and cover and cook until tomatoes are mushy. Sprinkle some water if the mixture is too dry.
Add the paneer chunks, cook for a minute on low flame.
Add two chopped green bell peppers. Stir fry for another 3 minutes (Do not overcook the bell peppers, or they will get soggy, change colour and lose their crunchiness)
Garnish with some chopped cilantro. Serve with rice, naan or rotis.
By Christ & Co.